Name: Malva pudding with brandy sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 500 ml flour cake; salt just a pinch; 10 ml Baking powder; 100 g butter room temperature; 250 ml brown sugar; 2 eggs; 45 ml jam apricot; 20 ml vinegar; 5 ml Bicarbonate of soda; 200 ml milk; 200 ml sugar; 125 ml milk; 125 ml cream; 10 ml cornflour mixed with water; 15 ml water; 60 ml brandy; 50 g butter

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Ingredients (17)

PUDDING

500 ml	flour — cake
	salt — just a pinch
10 ml	Baking powder
100 g	butter — room temperature
250 ml	brown sugar
2	eggs
45 ml	jam — apricot
20 ml	vinegar
5 ml	Bicarbonate of soda
200 ml	milk

SAUCE

200 ml	sugar
125 ml	milk
125 ml	cream
10 ml	cornflour — mixed with water
15 ml	water
60 ml	brandy
50 g	butter

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Method:

Preheat the
oven to 170°C. Grease a 20cm bundt cake tin with butter and dust with cake
flour.

1. Pudding
Sift the flour, salt and baking powder together.

2. Cream the
butter and brown sugar. Add the eggs one at a time, beating well after each
addition.

3. Add the
apricot jam and vinegar to the butter
mixture and mix well.

4. Dissolve the bicarbonate of soda in the milk
and add to the butter mixture, alternating with the dry ingredients. Mix well
after each addition.

5. Pour the batter into the prepared cake tin
and bake for 40-45 minutes or until the pudding is done – a skewer inserted in
the middle should come out clean. Cover the pudding with foil if it goes dark too quickly.

6. Allow the
pudding to cool in the cake tin for 10 minutes, then turn it out onto a plate.